Slow-Cooked Tex-Mex Beef & Bean Chili
Slow-Cooked Tex-Mex Beef & Bean Chili
Equipment
Ingrediënten
- 1 pound ground beef or pork sausage
- 2 cloves garlic minced
- 3 or 4 teaspoons chili powder
- ½ teaspoon ground cumin
- 1 can 15 1/2 oz red kidney beans, drained
- 1 cup chopped celery
- 1 cup chopped onion
- ½ cup chopped green pepper
- 1 can 16 oz tomatoes, cut up
- 1 can 10 oz Rotel tomatoes and chilies
- 1 cup V8 juice or tomato juice
- 1 can 6 oz tomato paste
- ¼ teaspoon salt
- Shredded Cheddar cheese for serving
- Sour cream for serving
Instructies
- In a skillet, brown the ground meat and minced garlic.
- Drain excess fat.
- Stir in chili powder and ground cumin, and cook for 2 more minutes.
- In a slow cooker (3 1/2 to 6-quart size), combine drained kidney beans, chopped celery, chopped onion, chopped green pepper.
- Add in the undrained tomatoes, Rotel tomatoes and chilies, V8 juice or tomato juice, tomato paste, and salt.
- Stir in the cooked meat mixture.
- Cover and cook on low heat setting for 10-12 hours or on high for 4-5 hours.
- Serve the chili hot, garnished with shredded Cheddar cheese and sour cream.
Notes / Tips / Wine Advice:
Enjoy the bold and zesty flavors of this Tex-Mex chili, perfect for cozy nights or casual gatherings with friends and family!
Nutritional Information
Calories: 380 kcal | Carbohydrates: 35 g | Protein: 25 g | Fat: 15 g | Fiber: 10 g | Sugar: 10 g
